Biga Pizza Dough Recipe
A light and fluffy pizza using the traditional Italian Biga method
For the Biga
- 600 g Tipo 00 flour
- 300 g Water
- 3 g Fresh yeast
For the main dough
- 1 batch Biga (903g)
- 100 g Water
- 15 g Sea salt
Making the Biga
Mix 50g of the water with the yeast.
Fill a large container with the flour.
Slowly pour in the water and yeast mixture.
Shake the plastic container to mix everything together.
Let it rest for one hour at room temperature with a plastic wrap on top.
Put it in the fridge and let it ferment for another 48 hours.
Making the main dough
One hour before you start making the dough, remove your Biga dough from the fridge.
In the container with the dough, add the water and the salt.
Mix everything together and let it ferment at room temperature for at least six hours.
Divide into 250g pieces and form into balls.
Before you stretch them, let them rest for two hours.
Calories: 542kcalCarbohydrates: 109gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1458mgPotassium: 155mgFiber: 4gSugar: 1gVitamin A: 3IUCalcium: 24mgIron: 1mg